Reprinted from The Blood Type Diet Website (www.dadamo.com) Best Gluten-Free Sandwich Bread Contributed by: joyfulheart Added: May 09, 2010 at 08:49 PM Description: Bean flours are hard to find - you may make your own using a blender or suitable grinder ahead of time. Texture is spot on, pleasant flavor - you'd swear it's wheat but it's better, not bitter - good rise! Ingredients: 1 cup warm water 3/4 cup almond or soy milk 3 large eggs 3 Tablespoons olive oil (or ghee) 1 Tablespoon cider vinegar 1 Tablespoon molasses (or compliant sweetener) 2 teaspoons soya lecithin (or other compliant lecithin) 1 ½ teaspoons sea salt 1 cup white or canellini bean flour 1 cup brown rice flour ½ cup golden flax meal (or compliant flour) ½ cup arrowroot flour 1 teaspoon honey (or compliant sugar for yeast) 1 Tablespoon yeast How to make it: Mix together warm water, yeast and honey. Set aside until foamy. Combine dry ingredients in a small bowl. Combine remaining wet ingredients in a large bowl. Add yeast mixture. Add dry to the wet, beating hard for about a minute. You will see the batter change and become smooth. Note: (Consistency needs to be right: batter that is too thick will not rise - too thin it will rise and then fall. If it looks like a too-thick cake batter then it is probably just about right!) Line the bottom of the pan with wax paper, lightly oil the pan. Gluten-free baking tends to stick more than regular wheat flour. To rise put the pan in the oven with the oven light on....and cover the pan with a towel. Let rise for about an hour until loaves round over the top of the pan. Bake for 45 minutes at 350'F - or until tops are nicely browned. This recipe makes one regular size loaf.